Modern Restaurant Management
OCTOBER 14, 2022
Likewise, ensure that servers are trained to ask all customers about potential allergies when taking orders. Create a system that allows servers to easily and efficiently let the cooks know that there is a guest with an allergy, and have the kitchen prepare these dishes using separate cookware. Back of House.
Modern Restaurant Management
MAY 8, 2024
Some diners are more open to robot servers at quick service restaurants (30 percent) and table service (10 percent), but are still in the minority. Whereas most global consumers think it’s acceptable for QSRs to automate ordering, checkout, serving, and even sanitation tasks, the majority do not find this acceptable for table service.
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Modern Restaurant Management
MAY 18, 2020
Adapting with a tighter, more focused menu to allow kitchens to better plan labor and prep needs and manage enhanced sanitation routines. Maintaining a distinct separation between front-of-house and back-of-house. Creating a buffered, contactless front-of-house.
Modern Restaurant Management
NOVEMBER 18, 2019
Keep sanitizer levels at the proper concentration per the product instructions. Otherwise, surfaces may be wiped down, but will not be treated with the proper sanitizer levels to get rid of harmful bacteria that can cause illness. Cool foods rapidly to get out of the Temperature Danger Zone. Keep it Clean.
Modern Restaurant Management
MARCH 10, 2021
In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. For example, you might remind your BOH routine responsibilities like sanitation or other prep work. From there, an API connects to your front-and-back-of-house to communicate the order.
7 Shifts
SEPTEMBER 20, 2021
Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. Modern POS systems also have handheld devices that eliminate the need for servers to go back and forth to a central location. The power of an integrated POS. Restaurant Task Management.
Modern Restaurant Management
MARCH 25, 2021
In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. For example, you might remind your BOH routine responsibilities like sanitation or other prep work. From there, an API connects to your front-and-back-of-house to communicate the order.
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